*Spicy* Latin Baked Chicken

Some like it hot, folks.

While this chicken may look harmless, I can tell ya that it packs a punch.

And I loved it.

This was our second new recipe from the menu to make this week. It comes from Cooking Light, but I made a few slight adjustments.

Spicy Latin Baked Chicken
(click here for printer-friendly version)

Ingredients:

1/4 cup fresh lime juice (takes about 2 limes)

3 Tbsp less-sodium soy sauce

2 Tbsp honey

2 Tbsp minced chipotle chile in adobo sauce (in retrospect, I should have seeded these)

4 boneless skinless chicken breasts

Spanish or Yellow Rice

Preheat oven to 400

Measure out the first 4 ingredients, and put in a bowl:

Stir to combine.

Add the chicken and toss to coat. Let sit at room temperature for 10 minutes.

Arrange chicken, without marinade, in a broiler pan coated with cooking spray (which I did not have, so I used a cookie sheet, which was fine, but not ideal).

Stick in the oven for 15 minutes.

Meanwhile, blend the remaining marinade to make it smooth. This is where an immersion blender is extra handy!

Once it's smooth, place in a small saucepan and bring to a boil, cook 3 minutes.

This step seemed a little annoying to me, but I obliged.

I think it ultimately just made the sauce spicier! Next time, I doubt I'll boil it.

The chicken should be coming out of the oven soon. Flip the chicken over. Baste it with half of the sauce mixture. Stick it back in the oven for 10 minutes. Remove, flip again, and baste with remaining sauce. It goes back in the oven for 10.

Ahhhh! Black! See why my cookie sheet is not ideal? The sauce ran all over it and burnt up to a crisp. The chicken was perfectly fine, but scrubbing that later was not fun! Luckily it all came off.

So, now it's done! During this whole process I had yellow rice going on the stove:

The chicken was hot! And yummy! 

At first, Keith didn't think he could handle it (he is not a fan of spicy), but he ended up eating almost 3 chicken breasts, so I'd say he liked it!